Tuesday, May 15, 2012

Chicken Satay – Quick and Easy Way

This is another quick and easy recipe coming out of my kitchen. Taste like satay but minus all the work. Since Carlos has yet to set up our backyard furniture and grill I have to do it in the oven. All I have to do is marinate it and bake/grill it in the oven. I love this dish and never get tired of it as it always reminds me of home. I will definitely make this dish again.

1. Clean, remove skin and fat from the chicken thigh. Pat is dry with paper towel. Loosen up the peanut butter with the water and mix well. Add in all the rest of the ingredients and mix well. Pour it over the chicken and let it marinate for at least an hour.
2. Pre-heat the oven to 375 degree F. Line a baking sheet with some aluminum foil. Drizzle on some olive oil and coat it evenly on the baking sheet.
3. Line the chicken pieces on the baking sheet and bake in the over for 25 minutes, turning them over, basting them (with the pan juice) between baking.
4. Turn the oven function to broil, broil the chicken pieces until golden brown. Serve with rice or salad.

P/s I will be away for a short vacation so I might not be able to reply to all your comments. Any urgent matters you can always email me. See you next week.

28 comments:

I would definately try this recipe out, Gert as I've bought quite a lot of chicken thighs to make satay a few weeks ago but thinking of the work involved ( skewing the chicken pieces )put me off.Safe journey tomorrow and selamat balik kampung..lol!

Yeah, I have to admit that satay is all M'sians fav. I don't grilled them but just make a simple pan fried with minimum oil. Just to satisfy my kids & my own crave. haha..... You actually just tempted me to make some. Slurpppp.... Hope you're having a great day.BlessingsKristy

I made this last night. I wished I can say love the recipe. The taste is just not there, I think adding the shallot ruined it. Will go back to satay instant spice. My hubby who is a big fan of satay, waited patiently for me to make this dish, he didn't like it either, he wants me to go back to using the instant satay mix.

Anon, of course this dish can't be compare to the commercial satay instant spice which is full of MSG and other ingredients in it. I never claim that they taste the same. Taste wise it is very individual. What I like might not be the same as you.

Just dropping by to say this recipe is fantastic. I just tried it for dinner this evening and it was finished in no time. I followed the recipe almost to a T, except for the 1 tsp chilli powder which I replaced with 2 tbsp of Thai garlic chilli sauce. That also gave the gravy more liquid. I baked the chicken in the oven at 190C for 30 min, turning the chicken around at half time.

Maybe the anonymous person who commented above did not like shallots, bcos I dun see how shallots can ruin a satay sauce, since satay sauce is bound to have some shallots in there. Anyway, I have confidence in all your recipes cos I have tried your recipes more than once. ;)

Anon,You are such a loser...and a coward, hence you dare not even to use your name.People like you should stick to using instant mix as obviously you got no taste nor class.There is no need for you to say 'thank you' to the owner of this blog for putting in so much effort in sharing her recipes but I do take offence when STUPID BITCH like YOU leave nasty remarks which are not even true!If you can't read, understand and follow A SIMPLE AND EASY chicken satay recipe, obviously you are either such a bad cook or you are so used to eating instant pre-mix rubbish, that you can't appreciate good and delicious normal people food.If you do not have anything nice to say, just shut your foul mouth, you envious and jealous bitch!

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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